For the first tequila dinner of 2011, SOL Cocina’s Executive Chef Deborah Schneider has compiled a special new menu of coastal cuisine to complement the complex flavors of Don Julio Tequila. On Wednesday, February 23, a reception featuring a handcrafted margaritas and blue corn sopitas will be followed by a five-course dinner featuring Don Julio Blanco, Reposado, Anejo and the brand’s premium ‘1942’ Extra-Anejo tequilas.
Making its debut in 1942 (hence the premium label’s name), Don Julio is painstakingly crafted from the cultivation of the agave plant. Barrel aged, the tequila is watched carefully at each step and handled by only the skilled and practiced hands of those trained in the art and craft of tequila. Chef Schneider’s flavorful award-winning Mexican cuisine is enhanced by this tequila to create an experience you won’t forget.
The prix-fixe dinner is offered at $65 and includes the following:
Esquites – grilled fresh corn salad with watercress, lime, chipotle and cotixa cheese with Don Julio Blanco
Prawns split and grilled, with olive oil, herbs and lemon with Don Julio Blanco
Angus shortribs with guajillo and roasted tomato or Spicy green chile macaroni & cheese, cotixa & chicharron with Don Julio Reposado
Coffee granita with agave, anejo drizzle, chocolate & whipped cream, bunuelito with Don Julio Anejo
and
Callebaut chocolate-dry cherry-almond bark with Don Julio Extra-Anejo ‘1942’
Reservations are highly recommended for this sure to be popular event, so call soon for this haute spot.
SOL Cocina is located at 251 E. Pacific Coast Hwy., in Newport Beach. For more information, or to make reservations to the Don Julio tequila dinner, call the restaurant directly at 949.675.9800 or visit their official web site at www.solcocina.com.
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